Dilly potato salad with green beans

Savor the culinary delight of a dilly potato salad with crisp green beans. Enjoy the harmonious blend of flavors and textures in this tasty dish.

Ingredients:

• ¼ cup finely chopped red onion
• 230g baby potatoes
• 340g string beans (green, yellow, or a mix), trimmed and cut into 1-inch pieces
• ¼ cup chopped fresh dill, plus more for garnish, or 1 Tbsp. dried
• 2 tablespoons olive oil
• 2 tablespoons white-wine vinegar
• 2 teaspoons Dijon or yellow mustard
• ½ teaspoon ground pepper
• ¼ teaspoon salt
• 3 large hard-boiled eggs, coarsely chopped (see Tip)

Instructions:

1. Place chopped red onion in a small bowl and submerge it in ice water. Allow it to sit for at least 10 minutes, then strain well and set aside.
2. In the meantime, heat up 1 inch of water in a medium saucepan with a steamer basket inserted. Put in the potatoes, cover, and steam until they are just soft enough to pierce with a knife, which should take 12 to 15 minutes. Add the beans to the steamer basket along with the potatoes; cover and steam further until the potatoes are completely soft and the beans are still slightly crisp, for about 5 to 7 minutes. Rinse the vegetables under cold water and let them drain thoroughly.
3. Combine chopped dill, oil, vinegar, mustard, pepper, and salt in a spacious bowl. Cut the potatoes in half and mix them in with the dressing in the bowl, together with the beans, red onion, and diced boiled eggs. Gently stir to blend everything together. If preferred, decorate with additional fresh dill.

Summary:

• Calories: 783 kcal
• Fat: 44 g
• Protein: 31 g
• Carbs: 70 g
• Potassium: 1981 mg
• Magnesium: 165 mg